Ma Yi Shang Shu

After reading the Capital of Heatarticle by Matt Gross, I pinned all of his Szechuan recipes to inspire testing. I suppose nothing is more inspirational than actually testing out some of his recipes to get the hang of the fiery ingredients.

Umani is a word Matt used to describe Szechuan flavor. I was hoping to be able to get some umami in my own kitchen. It happened. This recipe here, Ma Yi Shang Shu, or "Ants Climbing on a Tree", knocked my taste bud socks off. I've made a few modifications to the original recipe, but used most of the same flavors and ingredients.

Put noodles and 4 cups boiling water in a bowl, cover with a kitchen towel and let sit for about 4 minutes. Drain and mix noodles with 2 tbsp chili infused sesame oil. Set aside until ready to toss with sauce.

Heat canola oil and 1 tbsp sesame oil in a wok or large saute pan over medium-high heat. Add
pork, breaking up with a cooking spoon into small pieces until browned, 5–7 minutes. Add garlic and
ginger and cook for 1-2 minutes.